Effect of yeast supplementation on production parameters, egg quality characteristics and crude protein digestibility in hens
Abstract
Background: Yeast (Saccharomyces cerevisiae) has a buffering effect in the digestive tract, and proper feed additives in chicken diets can improve the birds’ digestive efficiency. The present study planned with aim to investigate the effects of different levels of yeast supplementation on the egg production, egg quality traits and crude protein digestibility in hens.
Methods: A total of 84 hens (40 weeks of age) were fed the dietary treatments until 50 weeks of age. The hens were distributed into 4 treatments and 3 replicates with 7 hens per experimental unit. The yeast was incorporated into basal feed with various levels (0, 0.1, 0.15 and 0.2%). The production data was obtained during trial. For determining egg quality characteristics, 30 eggs from each treatment group were used at 14-day interval of the experiment from a 2-day collection of eggs during the week. The excreta from each replicate were collected after every 2 weeks for determining the crude protein digestibility.
Results: Maximum egg production and egg mass were attained from the hens provided 0.15% and 0.20% yeast supplementation. The eggshell thickness decreased with supplementation of yeast. Higher yolk weight, albumen weight, Haugh unit and grading values were observed at 0.2% level than other groups. Crude protein digestibility also improved at high levels of yeast supplementation at all ages.
Conclusion: This study envisaged that yeast supplementation between 0.15 and 0.20% could be sufficient during 40 to 50 weeks of age, to augment the overall layer performance.
Keywords: Baker’s yeast; feed intake; egg production; egg quality
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DOI: http://dx.doi.org/10.62940/als.v6i4.717
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